Save Crispy, juicy fried chicken paired with fluffy, buttery buttermilk biscuits—a classic Southern comfort meal perfect for gatherings and family dinners.
This recipe often reminds me of weekends at my grandmother's house, where the scent of freshly fried chicken and warm biscuits would fill the kitchen and bring everyone together for a hearty meal.
Ingredients
- Chicken (drumsticks and thighs, skin-on, bone-in): 8 pieces
- Buttermilk: 2 cups
- Hot sauce: 1 tablespoon
- All-purpose flour (for chicken): 2 cups
- Paprika: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Cayenne pepper: 1 teaspoon
- Salt (for chicken): 2 teaspoons
- Black pepper: 1 teaspoon
- Vegetable oil: For frying
- All-purpose flour (for biscuits): 2 cups
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt (for biscuits): 1 teaspoon
- Sugar: 1 tablespoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold buttermilk (plus more for brushing): 3/4 cup
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Instructions
- Marinate the Chicken:
- In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (overnight preferred).
- Prepare the Biscuit Dough:
- Preheat oven to 220°C (425°F). In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold buttermilk and mix until just combined.
- Shape and Bake Biscuits:
- Turn dough onto a floured surface, gently pat to 1-inch thickness. Fold dough in half and pat down; repeat 3 times. Cut biscuits with a 2.5-inch cutter. Place on a baking sheet lined with parchment paper. Brush tops with buttermilk. Bake for 12–15 minutes until golden.
- Prepare the Chicken Coating:
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Dredge and Fry Chicken:
- Heat 2 inches of oil to 175°C (350°F) in a heavy skillet. Remove chicken from marinade, letting excess drip off. Dredge each piece in seasoned flour, pressing to adhere. Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and internal temperature reaches 75°C (165°F). Drain on a wire rack.
- Serve:
- Serve fried chicken hot with fresh buttermilk biscuits.
Save 
Save Sharing this chicken and biscuit meal brings back memories of our Sunday suppers, with everyone gathered for good food and laughter at the table.
Required Tools
Mixing bowls, pastry cutter (or forks), biscuit cutter, baking sheet, parchment paper, heavy skillet or Dutch oven, wire rack, tongs, kitchen thermometer
Allergen Information
Contains wheat (gluten), dairy, and chicken. May contain traces of egg if biscuits are brushed with egg wash. Check all ingredient labels for allergens.
Nutritional Information
Per serving: Calories 850, Total Fat 47 g, Carbohydrates 62 g, Protein 45 g
Save 
Save This Southern combo is sure to please your family and guests—serve while hot for best flavor and texture!
Kitchen Questions
- → How do I achieve extra crispy chicken?
For extra crispiness, double-dip the chicken by coating it in the buttermilk marinade and flour mixture twice before frying.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinating the chicken overnight enhances flavor and tenderness, though a minimum of 2 hours is recommended.
- → What temperature should the oil be for frying?
Heat the oil to about 175°C (350°F) to ensure the chicken cooks evenly and develops a golden crust.
- → How can I keep the biscuits soft and flaky?
Use cold butter cut into the flour and avoid overmixing the dough. Also, brushing tops with buttermilk before baking helps achieve a tender texture.
- → What sides pair well with this meal?
Classic sides like coleslaw, pickles, or a drizzle of hot honey complement the crispy chicken and buttery biscuits beautifully.
